Greek Spinach & Feta Pie (Spanakopita)
Ingredients
For the Spinach and Feta Filling
Three 10 oz frozen chopped spinach packages, thawed and well-drained
1 cup flat-leaf parsley, stems trimmed, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 eggs
7 oz quality feta cheese, crumbled
2 teaspoons dried dill weed
Freshly-ground black pepper
For the Pastry
1 16 oz package Fillo Dough {pasty sheets}, thawed
1 cup extra virgin olive oil, more if needed
Directions
Preheat the oven to 325 degrees F.
Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well combined.
Unroll the phyllo (fillo) sheets and place them between two very lightly damp kitchen cloths.
Prepare a 9½” X 13″ baking dish by brushing the bottom and sides of the dish with olive oil.
To assemble the spanakopita: Line the baking dish with two sheets of phyllo (filo) letting them cover the sides of the dish as well as the bottom of the dish.
Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until half of the phyllo (fillo) is used.
Next, evenly spread the spinach and feta filling over the phyllo (fillo).
Top with two more sheets, and brush with olive oil. Continue to layer the phyllo (fillo) sheets, two at a time, brushing with olive oil, until you have used up all the sheets.
Brush the very top layer with olive oil.
Fold the sifted down on the top layer.
Brush well with olive oil.
Bake in the 325 degrees F heated oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown.
Remove from the oven. Let rest while you cook the lamb. Cut into squares to serve.
Rack of Lamb
Ingredients
For the lamb marinade:
5 garlic cloves, grated
2 tablespoons extra virgin olive
1 cup chopped fresh herbs (such as parsley, thyme, chives, oregano, and rosemary
Juice and zest of one lemon
For the rack of lamb:
1 lamb rack, about 1 ½ lbs
Kosher salt and ground black pepper
½ cup Italian-flavored Panko crumbs
Tzatziki Sauce, recipe below
Directions
Combine the marinade ingredients in a large ziplock plastic bag.
Season the lamb all over with kosher salt and pepper.
Place the rack of lamb in the bag with the marinade. Seal the bag and move the lamb around in the bag to coat the lamb evenly. Let the lamb marinate for 20 to 30 minutes at room temperature (or overnight in the refrigerator if you have the time.
If you refrigerated the lamb, bring it to room temperature.
Heat the oven to 450 degrees F and place an oven rack on the top ⅓ of the oven.
Arrange the lamb rack (bone side pointing up) in a foil-lined baking pan. Place the pan on the oven rack for 15 minutes.
Carefully remove it from the oven and turn the rack of lamb to the other side. Sprinkle with panko crumbs.
Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).
To avoid overcooking the lamb, use an instant-read thermometer to determine if the lamb is done to your liking. For rare, the internal temperature should reach 125 degrees F and for medium-rare, it should read around 135 degrees F. Check and take it out of the oven 5 degrees before it reaches the temperature you are looking for. As the lamb rack rests, the temperature will rise.
Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise and the lamb will continue to cook some more).
Cut the lamb chops in between the bones and arrange them on a platter and serve with the Tzatziki Sauce.
Tzatziki Sauce
Ingredients
1 medium cucumber, peeled and sliced
1 teaspoon kosher salt divided
2 garlic cloves, peeled, finely grated
1 teaspoon white wine vinegar
1 tablespoon Extra Virgin Olive Oil
2 cups plain Greek yogurt
¼ teaspoon ground pepper
1 teaspoon dried dill
½ cup crumbled feta cheese
Directions
Use a box grater to manually grate the cucumber.
Toss the grated cucumbers with ½ teaspoon kosher salt. Let drain in a colander for 10 minutes. Squeeze the salted cucumbers to extract any liquid.
In a mixing bowl, place the garlic with the remaining ½ teaspoon salt, vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and the remaining ingredients.
Cover and refrigerate for several hours for the flavors to develop.
Tomato Salad
Ingredients
2 cups grape tomatoes
¼ of a red onion sliced
¼ teaspoon Greek seasoning
2 tablespoons vinaigrette
Directions
Combine the ingredients in a serving bowl. Leave at room temperature until serving time.
Herbed Italian White Beans
Ingredients
4 tablespoons olive oil
1 tablespoon garlic, crushed, or to taste
1 teaspoon. dried sage
1 (14-oz.) can cannellini beans (Italian white beans), drained, or 2 cups homecooked
2 cups grape tomatoes cut in thirds crosswise
Salt and pepper to taste
2 tablespoons fresh basil, shredded
2 teaspoons wine vinegar or to taste
Directions
Heat oil in a large skillet over medium-high heat. Add garlic and sage. Sauté about 2 minutes.
Add drained beans and tomatoes. Season with salt and pepper. Stir gently to combine. Cover, reduce heat, and simmer until hot/.
Uncover the pan and remove from heat. Immediately add basil and vinegar and serve.
Greek Style Lamp Chops
Ingredients
2 loin lamb chops
2 tablespoons Greek seasoning
Marinade
1 garlic clove, mined
1 tablespoon lemon juice
1 tablespoon olive oil
Salt
Directions
Combine the marinade ingredients in a plastic bag. Add the lamb and refrigerate for several hours.
When ready to cook, coat chops with a tablespoon of seasoning.
You can grill the chops in a grill poa or in the broiler for about 4 minutes per side. You can cook them in an air-fryer at 400degrees F for 12 minutes or cook them in a skillet for about 4 minutes on each side
Oven Roasted Asparagus
Ingredients
2 tablespoons olive oil
1 bunch asparagus
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Directions
Preheat the oven to 425 degrees F.
Break off the woody bottoms of the asparagus and wash in cold water.
Arrange trimmed asparagus in a baking dish and drizzle with the oil. Sprinkle with salt, pepper, and lemon.
Top with breadcrumbs and bake for 20 minutes.
Fennel Salad
Ingredients
Salad
1 orange zested, peeled, and cut into segments
1 medium fennel bulb, trimmed and thinly sliced crosswise
1 celery stalk, thinly sliced on the bias
2 radishes, thinly sliced
1/4 cup pitted Kalamata olives, drained
1/2 cup sliced red onion
Dressing
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon grated orange zest
1/4 cup extra-virgin olive oil
Salt and freshly ground Black Pepper
Directions
Combine the salad ingredients in a medium salad bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently.
Air Fryer Lamb Chops
Ingredients
4 loin lamb chops 1 1/2″ wide
4 teaspoons whole grain mustard
1/2 teaspoon olive oil
1 teaspoon chopped fresh rosemary
½ teaspoon crushed black pepper and 1/2 teaspoon of coarser sea salt
Directions
Preheat the air fryer to 350 degrees F
Sprinkle the lamb with salt to taste.
Combine the remaining ingredients and brush on the lamb.
Place lamb chops in the air fryer basket with some room in between.
Cook for 15 minutes for medium-rare (turning at 8 minutes.)
You can use a thermometer to test for doneness.
Serve with Tzatziki Sauce and warm pita bread.
Tzatziki Feta Sauce
ingredients
Half a large cucumber, peeled, seeded, and finely chopped
1 cup Greek yogurt
¼ cup crumbled feta cheese
1 large garlic clove, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon dried dill
Salt t
Directions
Sprinkle cucumber with ½ teaspoon salt. Let sit in a colander to drain for 10 minutes, then squeeze out excess water.
Combine yogurt, cucumber, garlic, oil, dill, feta, and ½ teaspoon salt in a bowl. Mix well.
Italian Style Lamb chops
4 servings
4 Large Lamb Loin Chops
1/4 cup Olive Oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons fresh mint, chopped
2 cloves garlic, minced
Zest of 1 Lemon
1 teaspoon salt
1/4 teaspoon Black Pepper
Directions
Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours. Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.
Preheat the oven to 400 degrees F. Heat a heavy oven-proof frying pan at medium-high heat. Sear the lamb very well on both sides until golden brown. Place the pan in the hot oven until the lamb is cooked, about 6 to 8 minutes.
Wild and whole Grain Rice
4 servings
Ingredients
2 tablespoons unsalted butter
1/2 medium onion, diced
1 clove garlic, minced
1 1/4 cup whole grain wild rice {I use Lundberg}
2 1/2 cups chicken broth
4 oz can sliced ounces mushrooms
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Directions
Heat the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the garlic and chicken stock and bring to a boil, then reduce to a simmer, cover, and cook on low until the water is absorbed about 40 minutes.
Add the mushrooms and seasonings. Keep the pot on the burner with the heat off, cover the pot, and let sit for 5 minutes.
Spinach With Garlic
4 servings
Ingredients
2- 15z pkg frozen spinach, defrosted and drained
2 garlic cloves
¼ cup olive oil
Salt and pepper to taste
Directions
Heat the oil and garlic in a large, deep skillet over low heat. Add the spinach, salt, and pepper. Cover the skillet. Heat the spinach until hot, turning the mixture several times.
Rack of Lamb with Pomegranate Sauce
Servings 4
Ingredients
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 cup Dijon mustard
½ cup Panko crumbs
1 rack of lamb, “frenched”, about 8 ribs
Directions
Brush the meat area with mustard. Sprinkle it with rosemary and garlic. Press on the panko crumbs.
Place the lamb in a roasting pan with the ribs curving down. Set aside for 1 hour at room temperature.
Preheat the oven to 450 F degrees.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to rest for 15 minutes, then cut into individual ribs and serve with the Pomegranate Sauce.
Pomegranate Sauce
Ingredients
2 cups of water
1 pomegranate, seeds removed
3 tablespoons honey
1 tablespoon olive oil
2 tablespoons minced shallot
1 garlic clove minced
¼ cup molasses
2 tablespoons chilled unsalted butter, cut into four pieces
Salt and black pepper to taste
Directions
Set aside 2 tablespoons of pomegranate seeds. Place the remaining seeds, honey, and water in a medium saucepan. Bring to a boil, reduce the temperature to a simmer and cook for 45 minutes. Strain the liquid over a bowl and in a colander and press the seeds until most of the flesh is extracted. Discard the seeds. Set the mixture aside.
Heat the oil in the sauté pan over medium heat. Add the shallot and garlic and sauté until tender, about one minute.
Whisk in the broth and molasses. Add seeds.
Increase the heat to high. Boil the sauce until it reduces by half and is syrupy about eight minutes.
Remove the pan from the heat. Whisk the butter into the sauce, one piece at a time, until well blended. Season the sauce to taste with salt and twists of the pepper mill.
Parmesan Rice Cakes
You can cook these patties in the oven with the lamb. Leave them in the oven to finish cooking after you remove the lamb.
Makes 6-8 patties
Ingredients
3 cups cooked rice
3/4 cup bread crumbs
3 eggs
2/3 cup grated Parmesan cheese
1/4 cup onion finely minced
1/2 teaspoon each salt and pepper or to taste
Vegetable oil
Directions
Preheat the oven to 450 F degrees.
Place all the ingredients in a bowl and mix well.
Oil a baking sheet.
Using a 1/4 or 1/3 cup measure, form the mixture into patties and place on the prepared pan.
Bake until brown and crisp about 40 minutes.
Cucumber And Tomato Salad
Ingredients
1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 large tomato, diced and drained
1 teaspoon kosher salt
3 tablespoons Greek yogurt
3 tablespoons sour cream
3 tablespoons red onion, minced
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh dill
Directions
Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine yogurt, sour cream, onion, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and drained tomatoes; toss to coat. Let salad stand for at least 5 minutes before serving, or chill in the refrigerator for several hours.
Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb, seal the bag, and marinate overnight in the refrigerator.
Preheat an outdoor or stovetop grill. Place the lamb on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.
Beets With Tzatziki Sauce
Ingredients
2 large beets washed well
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
Salt
1cup plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Black pepper
To roast beets:
Trim the greens off the beets to within 1 inch and scrub the beets. Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees F for 45-60 minutes, until they are tender when pierced with a knife. When cool enough to handle, peel the beets: Cut off the stem and root ends and scrape the thin layer of skin off with a knife. Quater each beet and place them in a serving bowl. To serve top with several tablespoons of tzatziki sauce.
To make the sauce
In a mixing bowl, combine garlic, lemon juice, and 1 teaspoon salt. Stir in yogurt and olive oil and dill. Season to taste with additional salt and pepper. Chill until ready to serve.
Greek Salad
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn Romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
Roast Lamb Chops With Potatoes and Broccoli Florets – the Italian Way
2 servings
Ingredients
4 loin lamb chops
2 unpeeled Yukon Gold potatoes, about 12 oz total
2 large garlic cloves, sliced and divided
1 lemon zested and cut into quarters
1 cup white wine
2 chopped sprigs fresh sage leaves and 2 sprigs fresh oregano, divided
2 chopped fresh rosemary sprigs, divided
1/2 cup extra virgin olive oil, divided
Coarse Sea Salt to taste
Black Pepper to taste
10 oz pkg frozen broccoli florets, defrosted
Directions
Place the lamb chops in a plastic ziplock bag, add some salt, the lemon zest, 1 sliced garlic clove, 1 sprig of rosemary, 1 sprig of sage, 1 sprig of oregano, a sprinkle of black pepper, the white wine and 1/4 cup extra virgin olive oil. Marinate for about 2 hours turning them occasionally.
Cut the potatoes into long wedges and put them in a bowl or bag with cold water and let rest while the lamb marinates. (This helps remove the starch and creates a potato that does not get mushy).
Using a slotted spoon, drain the potatoes, transfer them to a roasting pan, large enough to also hold the lamb and broccoli; add salt to taste, 1 sliced garlic clove, the remaining chopped rosemary, sage, and oregano sprigs, a pinch of black pepper and 1/4 cup extra virgin olive oil. Toss well and roast for 20 minutes at 400 F.
Remove the pan from the oven, tuck the chops in among the potatoes reserving the marinade, and scatter the broccoli florets around the outside of the potato/lamb mixture.
Sprinkle with the lamb marinade and roast another 15-20 minutes, depending on how you like lamb cooked. Serve with lemon wedges.
About 1.3 million Americans are of Greek descent and have the majority live in New York City, Boston, and Chicago. However, Tarpon Springs, Florida is home to the highest per capita representation of Greek Americans in the country (11%).
In 1768 about 500 Greeks from Smyrna, Crete, and Mani settled in New Smyrna Beach, Florida. The colony was unsuccessful, and the settlers moved to St. Augustine in 1776. The first significant Greek community to settle in the U.S. was in New Orleans, Louisiana during the 1850s. By 1866, the community was numerous and prosperous enough to have a Greek consulate and the first official Greek Orthodox Church in the United States. Immigration picked up again in the 1890s and early 20th century, due largely to economic opportunity in the U.S. Most of these immigrants worked in the northeastern cities in the United States; while others labored on railroad construction and in the mines of the western states. Many Greek immigrants expected to work and return to their homeland after earning capital and dowries for their families. However, due to conflicts between Greece and Turkey, Greek immigrants lost the right to return to their homeland and were made refugees. Additionally, in 1924 the first widely implemented U.S. immigration limit against non-Western European immigrants created an impetus for immigrants to apply for citizenship and permanently settle in the U.S.
Greeks began to arrive in large numbers after 1945, fleeing the economic devastation caused by World War II and the Greek Civil War. From 1946 until 1982, approximately 211,000 Greeks emigrated to the United States. In the aftermath of the recent Greek financial crisis, there has been a resurgence of Greek emigration to New York City with the majority of the immigrants settling in Astoria, Queens.
As immigrants from various Greek areas, they settled in different regions of the United States and became “Greek Americans”. Many of their traditional foods and recipes depended on the availability of those ingredients in the U.S. so these recipes often developed into new traditions. For example, Greek Salad is called Horiatiki in Greece and the salad is made with feta and cucumber, but no lettuce—only the Greek American version of the salad contains lettuce. Greek cuisine has certainly influenced American cuisine not only with the popularity of Greek salad but also with foods like gyros, souvlaki, and baklava.
Contemporary Greek cooking makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and meats that include lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are usually made with nuts and honey.
Below are some traditional Greek recipes for you to try.
Spanakopita (Spinach Triangles)
Ingredients
10 sheets of phyllo dough
500g spinach washed and roughly chopped (18 ounces)
1 tablespoon olive oil
2 onions, finely chopped
2 cloves of garlic, crushed
2 eggs, beaten
200g feta cheese, crumbled (7 ounces)
Pinch of grated nutmeg
2 tablespoons fresh dill, chopped
Melted butter for the pastry
Salt and pepper to taste
Directions
Sauté the onions in the olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Let the mixture cool down in a colander to drain. Pour into a mixing bowl. Mix in the feta cheese, eggs, nutmeg, dill, salt, and pepper.
Preheat the oven to 350 degrees F.
Spread one sheet of the phyllo dough on the kitchen counter and keep the rest covered with a cloth.
With a cooking brush drizzle some melted butter on the phyllo sheet on the counter. Spread one more sheet on top and drizzle with some more butter.
Cut the phyllo sheets in 3-4 lengthwise pieces (depending on if you like the spanakopita triangles to be small or larger). At the end of each piece add one tablespoon of the filling. Fold one corner over the filling to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest of the phyllo sheets and filling.
Oil the bottom of a large baking dish, place the spanakopita triangles in the dish and brush them with more melted butter. Bake in the preheated oven at 25-30 minutes, until golden and crispy. Serve with Tzatziki Sauce.
Greek Tzatziki Sauce
Ingredients
1 cup plain Greek Yogurt
2 teaspoons fresh dill chopped
1/2 cup cucumber, peeled and seeded
2 teaspoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
2 cloves garlic, grated
Directions
Chop the cucumber into tiny pieces, place in a colander and sprinkle lightly with salt. Let drain for 20 minutes. Squeeze dry in a paper towel. Place in a mixing bowl and add the remaining ingredients. Cover and chill in the refrigerator for several hours.
Grilled Zucchini and Lamb Chops
Ingredients
1 large zucchini
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Cut the zucchini into quarters. Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb and zucchini, seal the bag and marinate overnight in the refrigerator.
Preheat an outdoor or stovetop grill. Place the lamb and zucchini quarters on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.
Greek Couscous
Ingredients
1 cup couscous
1 cup of water
1/2 cup diced roasted red peppers
1/2 cup diced sun-dried tomatoes
1/4 cup chopped kalamata olives
2 tablespoons olive oil
4 oz crumbled feta cheese
1 tablespoon toasted pine nuts
2 tablespoons chopped fresh parsley
Directions
Prepare couscous as directed on the package. (Boil the water, add couscous, stir quickly. remove from heat and let sit for 5 minutes). Do not add butter and salt.
In a large bowl, mix peppers, tomatoes, and olives together well. Add couscous and stir with a fork to fluff the couscous.
Add the oil, pine nuts, and feta and stir gently to combine. Sprinkle with parsley.
Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops, about 1 ¼ lb total
Lemon wedges
Marinade
2 tablespoons olive oil
1 tablespoon lemon juice
2 large garlic cloves, sliced
1 teaspoon Greek seasoning store-bought (or combine equal parts of coarse salt, Turkish oregano, garlic, dried lemon zest, black pepper, and marjoram and use 1 teaspoon in this recipe)
Directions
Place the lamb chops in a medium ziplock bag with the marinade ingredients. Seal the bag, shake and store the bag in the refrigerator for several hours before grilling.
To grill the lamb chops:
Preheat an outdoor or stovetop grill. Oil the grill.
Remove the chops from the marinade and grill them over medium-high heat, turning once, until medium-rare, about 3 minutes on each side.
Transfer the chops to a serving platter and let rest for 5 minutes. Serve with lemon wedges, the Greek Salad, Tzatziki, and grilled pita.
Greek Vegetable Salad
2 servings
Ingredients
1 medium cucumber, peeled, seeded and cut in large dice
1 large tomato, seeded and cut in large dice
4 -5 pepperoncini, seeded and cut in large dice
1/4 of a red onion, cut in large dice
12 Greek olives
1/3 cup crumbled feta cheese
Dressing
1/3 cup olive oil
3 tablespoons wine vinegar
1 teaspoon salt
1 teaspoon dried oregano or Greek seasoning
1/2 teaspoon honey
Directions
In a serving bowl, combine the cucumber, tomato, pepperoncini, onions, olives, and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.
Tzatziki Sauce
Makes 1 cup
Ingredients
1 cucumber, peeled, seeded and grated
1/2 teaspoon salt, divided
1 scallion, minced
1/2 cup plain whole milk Greek yogurt
1 tablespoon lemon juice
2 cloves garlic grated
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh dill finely chopped
1/2 teaspoon za’atar or dried oregano
Directions
Place the grated cucumber in a fine-mesh sieve and sprinkle with ¼ teaspoon salt and drain for about 30 minutes.
In a mixing bowl, combine yogurt, lemon juice, garlic, black pepper, ¼ teaspoon salt, parsley, and oregano or za’atar and stir to combine.
Add the cucumber to the yogurt mixture and stir to combine.
Cover and refrigerate for about an hour before serving to allow the flavors to develop.
Grilled Pita Bread
A very good tasting low carb mini pita (4g net carbs) is made by Joseph’s Middle East Bakery
2 servings
Ingredients
2 small (mini) pita bread
Olive oil
Za’atar
Directions
Lightly brush both sides of each pita with olive oil. Sprinkle with a little za’atar. Place on the grill for 1 minute, turn them over and grill for 1 minute more. Serve with the Tzatziki Sauce.
Dinner For Two:
Grilled Lamb Chops And Peppers
Make the marinade early in the day.
Marinade
1 whole lemon, washed, seeded, and chopped
2 large sprig of fresh rosemary, leaves removed
3 garlic cloves, peeled
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Lamb & Peppers
4 loin lamb chops, trimmed of extra fat
1 lb mixed peppers
Salt & Pepper to taste
Extra-virgin olive oil
Directions
To make the marinade:
Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.
Spread and massage the lemon paste evenly over the lamb chops. Place in a baking dish and cover, or use a large resealable plastic bag. Refrigerate for several hours before cooking.
Preheat an outdoor grill or a stovetop grill pan. Oil the grill grates.
To grill the peppers:
If using a grill pan for the lamb chops, place the peppers under a broiler and turn until charred on all sides.
Grill the peppers, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Peel and seed the peppers, then cut into thin strips and season with salt and pepper.
To grill the lamb chops
Remove the chops from the marinade and grill them over medium-high heat, turning once, until medium-rare, about 3 minutes on each side. Transfer the chops to one side of a serving platter and let rest for 5 minutes. Transfer the grilled peppers to the other side of the platter and drizzle with olive oil.
Old Fashioned Potato Salad
Serves 2. Double the ingredients for extra servings.
Ingredients
1 pound small Yukon gold potatoes, peeled and diced
Salt and ground black pepper to taste
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons mixed chopped herbs, such as dill, parsley, basil, chives and thyme
1 tablespoon lemon juice
1 celery stalk, chopped
2 scallions (green onions), chopped
Directions
Put potatoes into a pot, cover with salted water and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook. Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato. Immediately drain well and let cool 10 minutes.
Gently toss potatoes with sour cream, mayonnaise, mustard, herbs, lemon juice, celery, onion, salt, and pepper. Cover and chill before serving.
Summer Fresh Tomato Salad
2-3 servings
Ingredients
½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Directions
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
